- 3 firm Anjou or Bartlett pears (about 2 pounds), peeled and halved
- 1 tablespoon unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/4 cup raspberry vinegar
- 2 medium shallots, coarsely chopped
- 1/3 cup extra-virgin olive oil
- Salt and pepper, to taste
- 1 small head romaine lettuce, thinly sliced
- 1 head radicchio, thinly sliced
- 2 ounces Roquefort or blue cheese, crumbled
- 1/2 cup toasted pecans, if desired
Serves 8 to 10
Pears and Roquefort are a classic salad combination, but roasting the pears and adding a raspberry vinaigrette takes this version to new heights.
1. Preheat oven to 450 degrees F. Place a baking sheet in the oven to warm.
2. Using a paring knife, slice out the core of each pear half. Cut pear halves lengthwise into thin slices. 3. In a large bowl, toss pears with butter and sugar. Spread pears in single layer on preheated baking sheet. Roast about 10 minutes, until browned. Flip each slice and roast 5 minutes longer, until deep golden brown and tender. Let cool on baking sheet. 4. Meanwhile, in a blender or food processor, blend vinegar and shallots. With machine running, gradually add oil. Season with salt and pepper. 5. In a large serving bowl, combine romaine and radicchio. Toss with enough vinaigrette to coat. Garnish salad with pears, cheese, and pecans, if using. Tip: This recipe makes more dressing than you will need. It will keep, tightly covered, for several days in the refrigerator.
Recipe from " Debbie Macomber's Cedar Cove Cookbook."